Residents of Rancho Santa Margarita are already familiar with the cuisine of Chef David Shofner. Owned and operated by the Coyle family, Dublin 4 Gastropub and Wineworks for Everyone are a juxtaposition of concepts that Shofner skillfully pivoted between. With their third destination, this team gravitates northbound with a vibe capturing the heart of both properties.
One interpretation of the name Fable & Spirit is the notion of ‘Fable’ referencing “farm-to-table” and ‘Spirit’ implying their budding bar program.
Chef elaborates on his cuisine, “My menu is audience driven, so innovation and relevance will play a prominent role in what is presented.” Owner David Coyle suggests an alternate explanation, “‘Fable’ pays homage to the many Fairytales of Mythological Ireland that we showcase. ‘Spirit’ refers to the spirited heritage of the Irish people, and we celebrate that in many ways. Our family’s cherished history and our rich culture are prevalent in the décor and design.”
As we settle in for dinner, the kitchen welcomes us with Beet Agnolotti adorned with hazelnuts and oak barrel aged balsamic. The subtlety of its red beets imparted an earthy quality without overpowering the other components. Whipped goat cheese gave our filled pasta a velvety finish.
Cocktail cravings quickly take over as we request Friends in High Places, a refreshing gin-based beverage infused with lavender and lemon. Egg white lends a frothy mouthfeel, while skewered raspberry garnishes. Director of Spirits Drew Coyle lends this thought, “Everything but the spirit is hand-squeezed, pressed or infused in-house daily.”
While bread for the table is not standard, it befits you to place a request for Fable & Spirit’s nod to Guinness Brown Bread. Served alongside Kerry Gold butter and clover honey, it is completely and utterly worth the carb intake. Delivered warm with nuances of sweetness and Jacobsen sea saltiness, we treated it like a savory dessert.
Mangalitsa Pork Belly was a smooth transition to richer courses. Its ratio of meat to fat was calibrated perfectly, allowing us to thoroughly enjoy every bite. A quintessential cut, according to Chef Shofner, “Our belly is brined, then smoked, then braised, making it melt in your mouth.”
We also received a visit from Ali Coyle, a level three Sommelier (WSET/Wine & Spirit Education Trust) who acts as their wine buyer. She poured tastes to accompany both our pork and chicken dishes. “For me, it’s about building a culture of trust with our guests,” she says. “We know it’s a little risky to feature lesser known wines, but it will absolutely encourage diners to step out of their comfort zone to discover something new.”
Bree (Chef David’s wife) is a devotee of our final taste. A humble protein, Chicken Confit is savory richness personified. We’re drawn to spring garlic jus and a hit of salt, courtesy of chorizo morsels. However, the actual preparation is how this taste distinguishes itself from all others. By cooking in its own fat, we are ensured a juicy entrée.
Noted at the end of their menu is a promise. Fable & Spirit will create everything on your plate from scratch, sourcing sustainable and organic ingredients from caring purveyors. And we will source locally when it’s best and practical. Our planet and your health really matter! It’s this focus on quality ingredients that lends to the success of their Progressive Modern cuisine.
Fable & Spirit is located at 3441 Via Lido, Suite A, Newport Beach, 949.409.9913/ FableAndSpirit.com
Chef David Shofner and Fable & Spirit are participating along with 30 other top-notch chefs and restaurants in the upcoming Chef Masters culinary extravaganza at Paséa Resort & Spa in Huntington Beach on Sunday, October 27. The Alzheimer’s Family Center is recipient of the proceeds. ChefMasters.org